Entree: Bonaire, Sint Eustatius and Saba – Northern Culinary Region – Keshi Yena (Hollowed Edam cheese filled with a spiced meat, olive, raisin and pepper mixture baked until the cheese melts)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 35 min

Additional 10 min

Total 1 hr 15 min

Ingredients

- 1 (2 lb / 900 g) Edam or young Gouda wheel, rind intact (to hollow)
- 1.5 lb (680 g) boneless chicken thighs, cooked and shredded
- 1 cup (150 g) yellow onion, finely chopped
- 1 red bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 tbsp (15 ml) vegetable oil
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) paprika
- 1/2 tsp (2.5 g) ground black pepper
- 1 tsp (5 g) salt
- 1/4 cup (60 g) tomato paste
- 1/2 cup (120 ml) chicken stock
- 1/4 cup (40 g) sliced green olives
- 2 tbsp (20 g) raisins
- 2 tbsp (30 g) capers, drained
- 1/4 cup (15 g) chopped fresh cilantro or parsley
- 8 oz (225 g) reserved inner cheese from the wheel, grated (if unavailable use additional cheese)
- 1/2 cup (50 g) breadcrumbs
- 2 tbsp (30 g) unsalted butter, melted

Instructions

1. Preheat the oven to 350°F (175°C). If using a whole cheese wheel, cut a circle from the top of the wheel and carefully scoop out the interior, reserving about 8 oz (225 g) of removed cheese; keep the wheel shell and lid. Grate the reserved cheese.
2. Heat vegetable oil in a skillet over medium heat. Sauté onion and red pepper until soft, about 5 minutes. Add garlic, cumin, paprika, black pepper and salt and cook 1 minute until fragrant.
3. Stir in shredded chicken, tomato paste and chicken stock. Simmer 5–8 minutes until thickened. Fold in sliced olives, raisins, capers and chopped cilantro or parsley. Adjust seasoning to taste and remove from heat.
4. Pack the warm filling tightly into the hollowed cheese shell, pressing down to eliminate air pockets. Sprinkle the grated reserved cheese over the filling and place the cheese lid back on if desired.
5. Mix breadcrumbs with melted butter and press over the top of the cheese lid (or over exposed grated cheese). Place the filled wheel on a baking sheet.
6. Bake at 350°F (175°C) for 25–35 minutes, until the cheese shell is warmed through and the breadcrumb topping is golden. Let rest 10 minutes, then slice or scoop portions to serve.